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Chai Milk Punch Recipe by Tobin Shea | The Silk Road Cocktail Collection

Follow Redbird Bar Director Tobin Shea’s simple instructions below for the Chai Milk Punch cocktail. The creamy texture of the clarified milk in the Chai Milk Punch cocktail balances the chai spices and flavors of cloves, cinnamon and cardamon and mellows the tannin of the black tea.

Chai Milk Punch
12 oz of Chai Infused Black Cow Vodka*
8 oz Appleton 12 yr
8 oz Wild Turkey 101
2 oz Pernod Absinthe
2 oz Batavia Arak
1 whole Pineapple
1 lb Sugar
The rinds of 3 Lemons
1 liter Pressed Lemon, ¼ set aside
1 liter Chai Tea
½ liter Milk

Core, peel and chop the pineapple.  Place in sugar with lemon peels.  Let sit for a day.  Add ¾ liter of lemon juice, chai tea, and the remaining liquors.  Add the warm milk and remaining lemon juice.  Let sit for 12 hours.  Fine strain to remove all the curds of the milk with a milk bag.  Bottle the clear liquid and refrigerate.

*Chai Infused Black Cow Vodka
1.750 liter Black Cow Vodka
6 Cloves
1 stick of Chinese Cinnamon
20 Corriander Seeds

Place all ingredients together, and allow to sit for 2 weeks.

For more information on The Silk Road Cocktail Collection, visit redbird.la/silk-road. 

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